Changes of <scp>DNA</scp> quality and meat physicochemical properties in bovine supraspinatus muscle during microwave heating

Abstract

Microwave heating caused physicochemical changes in bovine supraspinatus muscle and influenced characteristically the yield and integrity of the extracted DNA, indicating that an accurate DNA quantification and a rational choice of the genes (i.e. mtDNA versus nDNA, fragment size, etc.) to be amplified are fundamental in an authentication process by PCR-based methods.